Christmas is over but you still need something. sweet, right? Ever buy a packages of Andes Candies and think, i can’t eat the whole thing… i mean you could… but, what else can you do with it?
This is a delightful cookie, and fun to make. Pro-tip – don’t let the sun hit them on the counter – they melt.
Andes Mint Cookies
January 4, 2022
Persons
1
Serving Size
64 cookies
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 36 Andes Chocolate Mints, unwrapped, and cut in half
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
- Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don’t over mix.
- Scoop by the rounded tablespoon (small scooper) onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 to 10 minutes or until the cookies are set around the edges but still soft in the center.
- Remove the baking sheet from the oven and gently press an Andes mint half into the center of each cookie.
- Let the cookies sit on the baking sheet for 5 minutes or until the mint is soft and melty.
- Take a butter knife and carefully spread the melted mint over the top of the cookie, leaving a little border.
- The mint will become the frosting for the cookie.
- Transfer cookies to a cooling rack and cool completely so the chocolate mint frosting can set up.
